On Sat, 22 Nov 2008 22:42:10 -0500, Steve Calvin
> wrote:

>Janet Wilder > wrote:
>> Try using an inexpensive dry sherry in stir fry cooking. I've used it
>> for years and years and it's really good. Some one taught me the trick
>> of putting a hunk of fresh ginger into a small screw-top jar with dry
>> sherry to cover. Keep the jar in the fridge and use that ginger-infused
>> sherry for stir fry sauces.
>>
>> --
>> Janet Wilder
>
>Lord bless ya. I can stand anything with sherry in it. Not a shot at
>all! If you like it great but apparently I just don't like sherry,
>'cause I've tried it every-which-way you can think of, and in my book...
><BLECH>! JMO though, everyone's tastes vary.

I've done the same trick, preserving ginger with whatever wine I had
handy. I'd figure that you could use whatever wine you wished, but
preferably something on the dry side if you planned to cook with it
later.

Desideria